Not exact matches
Also made a little
pumpkin - apple spice sauce, by
cooking apple with some spices and water (cinnamon, nutmeg, cloves & cardamom)
until all the water is absorbed and apple is tender.
Frozen
pumpkin puree — > added to oats half way through
cooking (in the microwave)-- > mixed with chia seeds, cinnamon, & raisins — > microwaved
until thick
For
cooked pumpkin puree — steam in a small amount of water
until fork - tender.
Add the
cooked quinoa, hazelnuts,
pumpkin seeds, cherries, salt, and pepper and continue to
cook until the mixture is warmed through.
Right before the
pumpkin is done,
cook the pasta
until al dente, according to directions on package.
Add
pumpkin seeds and cumin and
cook, stirring,
until lightly toasted and fragrant, 4 — 5 minutes.
Thick, hearty French bread slices are dredged in a mixture of
pumpkin puree, eggs, and warm spices, then
cooked until golden and served with orange honey butter.
Stir in the
pumpkin and seasonings with the last cup of broth, and
cook until creamy and all liquid is absorbed.
You stir the ingredients together in the slow
cooker insert and put it on low heat for 2 to 3 hours
until the
pumpkin is tender.
Cover it and
cook the curry for 2 to 3 hours on low heat,
until the
pumpkin is tender.
Add a little bit of water to the bottom and
cook on low for about 45 minutes, or
until the
pumpkin is fork - tender.
Add Thai
Pumpkin Sauce, snow peas and chicken and simmer
until slightly thickened and chicken is
cooked through.
Cook the chunks of
pumpkin in water
until soft — to start, some of the
pumpkin chunks should be partially above the water.
Bake for 30 to 50 minutes at 400F (
cooking time will vary depending on the size of your
pumpkin), or
until the flesh is really soft.
Once it is boiling nicely, reduce to a simmer and continue
cooking for about 20 minutes, or
until the
pumpkin is fork tender but not completely falling apart.
1 cup
cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350
until soft.
Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring,
until seeds are golden brown, about 1 minute.
Cook on medium heat, covered
until the
pumpkin is
cooked.
Cook uncovered
until beef and
pumpkin are tender, about 1 hour longer.
Allow to simmer uncovered for 15 minutes, or
until the
pumpkin is
cooked.
Cover the pan and continue
cooking until the
pumpkin is tender.
Used one pie
pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and
cook for approximately 20 minutes or
until tender, scoop out flesh and puree with a hand blender).
Bake for 45 to 60 minutes or
until pumpkin still holds it shape but flesh is
cooked and can be pierced easily with a toothpick.
The
pumpkin puree and sugar are
cooked together first
until they are darkened and practically caramelized, intensifying the
pumpkin flavor.
Cook for 5 - 8 minutes or so, whisking relatively constantly
until the
pumpkin butter thickens up and turns a burnt - caramel color (dark honey - brown).
Five minutes before the
pumpkin is roasted warm oil in heavy frying pan and add salmon,
cooking until crispy then turning over to crisp up the other side
Cook until pumpkin is tender and can be pierced with a fork.
Blend the
cooked sweet potato /
pumpkin / squash with the egg, vanilla extract and almond milk
until smooth.
Reduce the heat to simmer and
cook the
pumpkin for 20 minutes,
until fork tender.
In the food processor or blender, place the
cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process
until it is well blended.
Cook several minutes, stirring so that it doesn't stick,
until the
pumpkin doesn't smell as «raw».
Stir in
pumpkin and salt; continue to
cook, stirring often,
until mixture bubbles up like polenta, about 4 minutes more.
Simply
cook crushed garlic and a chopped fresh red chilli in a pan, add
pumpkin seeds and spices and
cook until the seeds start to pop.
Cook until the garlic starts to brown, then add the
pumpkin seeds and spices.
Continue
cooking on medium heat
until the
pumpkin seeds start to pop (approximately 5 minutes), then add the drained black beans and stir gently
until they are heated through.
Cook the
pumpkin seeds, stirring and shaking the pan,
until they are lightly toasted (3 to 5 minutes).
Basically, all you have to do to make Homemade
Pumpkin Puree without an oven is to use a steamer basket or a rice cooker and steam your cubed pumpkin unti
Pumpkin Puree without an oven is to use a steamer basket or a rice
cooker and steam your cubed
pumpkin unti
pumpkin until soft.
Cook for 3 - 5 minutes, or
until the
pumpkin and sweetener dissolve and the mixture is steaming.
Add 1/2 cup raw
pumpkin seeds and
cook, stirring frequently
until toasted and starting to pop.
Reduce heat to a simmer and
cook, stirring occasionally,
until chicken is
cooked through and
pumpkin is tender, about 20 minutes.
Add the
cooked pumpkin, sugar, cinnamon, ginger and vanilla into a blender (or food processor) and blend
until thick and smooth, around 20 seconds.
Put the chicken and the
pumpkin in the pan, bring to a boil, reduce heat and
cook, covered,
until everything is soft.
Cook pumpkin for 20 minutes or
until the
pumpkin is soft.
Boil 3/4 almond milk, 1/2 ripe banana, and a 1/4 cup
pumpkin puree add oats, turn heat to low, add cinnamon and
pumpkin pie spice, keep stirring
until the oats are
cooked.
While pasta is
cooking, combine basil,
pumpkin seeds, garlic, olive oil, salt & pepper to a food processor and blend
until combined to desired consistency.
Add coconut milk and
pumpkin puree, and
cook until heated through.
1 To make the puree, roast chunks of peeled and seeded
pumpkin tossed in the oil at 190C / 375F / gas mark 5
until cooked through.
Whisk in
pumpkin purée, condensed milk, cream, syrup, and salt and
cook, whisking frequently,
until mixture is thick and pudding - like in consistency, about 5 minutes.
Bake the
pumpkin in the oven, and after is completely
cooked just mash it with butter, milk, salt and pepper,
until it becomes a rich, creamy paste.
To make the mash all you need to do is peel the
pumpkin, chop it into inch cubes and steam it for 30 minutes
until cooked through.